Cinnamon-Spiced Plum Crostada

September 10, 2010
0 Ratings
  • Makes 1 crostada
Author Notes

My first official dessert post. I figured I'd ease into the baking world, because while I can make some savory meals, I don't claim to knock it out of the ballpark with baked goods! —mtlabor

What You'll Need
  • Pastry Dough
  • 1 & 1/4 cups flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 pound unsalted butter, cut into small cubes
  • 2-3 tablespoons cold water
  • Filling
  • 5-6 plums, pitted and sliced thinly
  • 6 tablespoons sugar
  • juice from 1 lemon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 tablespoon flour
  1. To make the dough, combine the flour, sugar, and salt in a medium bowl. Add the butter and work into flour with fingertips until mixture starts to look like a coarse meal. Add enough cold water to bind the dough together.
  2. Form dough into a ball and flatten out. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Preheat your oven to 400 F.
  4. In a medium bowl, toss the plum slices with 4 tablespoons of the sugar, lemon juice, vanilla, and cinnamon. Set aside.
  5. Roll out the dough to your desired thickness and size. Sprinkle with 1 tablespoon of the sugar. In the center of dough, lightly sprinkle 1 tablespoon flour.
  6. Mound the plum mixture in the center of the dough, and reserve any remaining juices. Sprinkle the plums with the remaining tablespoon of sugar. Fold border of dough up around the plums like a free-form tart.
  7. Bake in the oven until golden brown for about 30 minutes.
  8. Meanwhile, pour the reserved juices into a small saucepan and bring to a slow boil. Reduce heat and simmer for about 3-4 minutes, or until mixture has thickened and slightly reduced. Brush plums and outer edges of crostada with mixture, if desired.

See what other Food52ers are saying.

  • boulangere
  • kdubu

2 Reviews

kdubu September 19, 2011
made this tonight, minus the cinnamon and vanilla, looking for a slightly more tart taste. Had a pie crust at the ready, so it was a great week night dessert. Was told not to misplace the recipe. Thanks
boulangere September 19, 2011